A creamy version of the traditional Akasan, enriched with evaporated or condensed milk for added richness and flavor.

Naturally sweet and soft, these boiled ripe plantains are a comforting side or meal component in Haitian breakfasts and suppers.

Sweet ripe plantains sliced and fried until caramelized.

Twice-fried green plantains, a popular Haitian side or breakfast item.

Wheat cooked with black beans, combining complex carbs and protein for a balanced meal.

Molasses cookie made with cinnamon, ginger, and rich cane syrup, sweet and spicy.

A unique Haitian specialty, these goat meatballs are rich in flavor and protein, offering a rustic twist on the traditional boulet.

A traditional Caribbean rum made from sugarcane or molasses, used in cocktails or served straight.

White rice mixed with whole corn kernels, giving a rustic taste and enhanced texture.

A nourishing Haitian dish made by cooking rice with chopped okra, epis, and sometimes coconut milk. The okra adds a unique texture and earthy flavor. It’s often enjoyed with meat sauce or legumes.

Rice with butter beans, offering a soft texture and mildly sweet flavor, often eaten with sauces.

White beans and djon djon mushroom rice for a unique earthy and creamy fusion.

Rice and red beans, a classic Haitian dish seasoned with epis and typically served with meats.

Haitian spaghetti served with sliced hotdogs sautéed in tomato sauce and spices. A beloved quick meal.

Simple Haitian-style spaghetti served with boiled eggs. A filling and easy-to-make meal for breakfast or supper.

Classic Haitian spaghetti served with sunny-side or over-easy fried eggs. A delicious combination of protein and carbs.

Griyo is a beloved Haitian dish made of pork shoulder marinated in epis, citrus juice, and spices, then slow-cooked and fried to golden perfection. Crispy on the outside and tender on the inside, it's often served with bannann peze and pikliz.

Large fish (e.g. snapper) marinated in epis and citrus, fried until crisp.

A popular Haitian soft drink known for its unique kola nut flavor and nostalgic local branding.

Assorted fried meats and sides (e.g., griot, chicken, banann peze). Varieties: add tassot (goat) or beef; sauces of beef or goat are interchangeable.

Coconut-scented rice-and-beans (diri kole ak pwa) served with Creole meat sauce. Varieties: beef or goat; beans can be black or red.

Boiled ripe breadfruit with creamy texture and subtle sweetness, served often with sauces or fried accompaniments.

Crispy golden slices of breadfruit, deep-fried to perfection and served as a delicious side or snack, often paired with pikliz or meat.

Savory Haitian fritters made from seasoned batter, sometimes with fish or chicken.

Cornmeal served with rich black bean sauce, a popular breakfast or dinner in Haitian homes.

A flaky oven-baked Haitian pastry stuffed with seasoned shredded vegetables, offering a healthier take on the traditional patty. Filling options: chicken, goat, beef, turkey, dried herring.

A crispy fried Haitian pastry filled with shredded seasoned vegetables. Fillin options: Chopped boiled Eggs, Chicken, Beef, Goat, dried Herring

A creamy potato salad with mixed vegetables, mayonnaise, and sometimes beetroot or eggs. Served cold.

A rich and savory sauce made with stewed turkey pieces, Haitian epis, tomatoes, and herbs, typically served over rice or root vegetables.

Also known as pigeon peas sauce, this dish is seasoned with fresh herbs and traditionally served with rice.

A hearty and flavorful pumpkin soup, simmered slowly to bring out its natural sweetness. Tender cuts of goat meat blend harmoniously with fresh carrots and soft potatoes, all seasoned with a delicate balance of Haitian spices and herbs. This comforting dish is rich, nourishing, and a true taste of tradition.

Goat meat marinated and fried until crispy—rich and flavorful Haitian special.